Tuesday, January 6, 2009

Pecan Miso Green Beans

That's really just not a very elegant title, is it? Sorry - it's the best I can do! I found my inspiration for this recipe in the New York Times column Bitten, by Mark Bittman (author of How to Cook Everything) His version uses walnuts, but I used what I had on hand. I also messed with the proportion of the other ingredients as well.

I served these as a cold salad with dinner last night - they were quite tasty! Lo Gung added a small pile of the beans to his bento lunch last night and reported back toda - these are even better warm. (The flavors are much more pronounced if you serve this dish warm or even room temperature. Oops!)